February 11, 2020


Butter - 1 cup
Firmly packed light brown sugar - 1/2 cup
All purpose flour -  2 1/4 cups
Pecans - 1/2 cup (finely chopped)

Decorator icing:
Butter -  2 tbsp
Vanilla - 1/4 tsp
Confectioners' sugar - 1 cup
Milk -  1 tbsp
Red and green food colouring

  • to prepare shortbread, beat butter until softened; add brown sugar gradually, beating until fluffy.
  • Add flour gradually, beating until well blended. Mix in pecans.
  • Chill dough until easy to handle.
  • On lightly floured surface, pat and roll dough into a 14 * 10" rectangle about 1/4" thick.
  • Cut dough into 24 squares. Divide each square into 4 triangles.
  • Transfer triangles to ungreased cookie sheets.
  • Bake at 300 F 18- 20 minutes, or until lightly browned. Remove to wire rack to cool.
  • To prepare icing, cream butter with vanilla in a small bowl.
  • Add confectioners sugar gradually, beating until blended.
  • Blend in enough milk for desired consistency for icing.
  • Colour one third of icing red and two thirds green.
  • Force icing through decorator tube to make a holly decoration on each cookie.

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